[Illustration: OLD-SOUTH BUTTERSCOTCH PIE]
Make a baked “Water-Whip” Pie Shell, page 19.
Mix 1¼ cups firmly packed dark brown sugar, ¼ teaspoon salt, 2
tablespoons water in top of double boiler. Boil over direct heat
to a thick sirup (about 5 minutes).
Blend ¼ cup milk with 4½ tablespoons cornstarch. Add 1¾ cups milk,
combine with hot sirup and cook over hot water until thick and
smooth, then cook 15 minutes longer, stirring constantly.
Beat 3 egg yolks slightly. Stir a small amount of hot mixture into egg
yolks, return to double boiler, and cook 5 minutes longer.
Add 2 tablespoons butter or margarine, ½ teaspoon vanilla and cool.
Pour into baked pie shell. At serving time, whip 1 cup heavy cream and
arrange in a border around top of pie leaving a 3″ circle of
uncovered filling in center.
Arrange pecan halves around filling inside cream border or sprinkle
filling with coarsely cut toasted pecans. Keep refrigerated until
all is served.